Golden brown fish cakes that are crunchy on the outside and tender tasty on the inside
Makes 8 fish cakes.
Ingredients:
- 1 lb (450g) haddock fillets (fresh or thawed)
- 2 medium potatoes, peeled and diced
- 2 tbsp butter
- 1 egg, beaten
- 1/2 cup breadcrumbs (plus more for coating)
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- Oil for pan-frying (vegetable or olive oil)
Tartar Sauce:
- 1/2 cup mayonnaise
- 3 tbsp chopped dill pickles
- 2 tbsp chopped capers
- juuce or lime
- 2 tbsp fresh dill or chives
- pepper to taste
Combine all the tartar sauceingredients into a medium bowl and stir to combine.
Instructions:
- Cook the potatoes:
Boil the diced potatoes in salted water until tender (about 10–12 minutes). Drain and mash with butter. Set aside to cool slightly. - Cook the haddock:
Poach the haddock in a shallow pan with just enough water to cover. Simmer gently for 6–8 minutes until the fish flakes easily. Drain and flake the fish, removing any bones and skin. - Mix the cake base:
In a large bowl, combine mashed potatoes, flaked haddock, green onions, parsley, mustard, salt, pepper, paprika, and the beaten egg. Stir in 1/2 cup breadcrumbs until the mixture holds together. (Add a bit more if needed.) - Form the cakes:
Shape into 8 patties. Coat each cake lightly in additional breadcrumbs. - Chill (optional but helpful):
Place fish cakes in the fridge for 15–20 minutes to help them firm up before cooking. - Cook:
Heat a nonstick skillet over medium heat with a little oil. Fry the fish cakes 3–4 minutes per side, or until golden and crispy. - Serve:
Serve hot with tartar sauce, lemon wedges, or a side salad.
Add comment
Comments